Ceviche is an extremely popular international dish. We see shrimp ceviche on an increasing number of menus in the Southwest. Fish and seafood are also used in many of the recipes. The seafood or fish are raw and cured in citrus juices, spiced with peppers, and seasoned with onions, salt, and cilantro. Sounds like a dream appetizer for a low-carb lifestyle. Our choice tonight is a shrimp cocktail variation we call “Bloody Maria Shrimp Ceviche.” It is low carb and delicious!
We make a delicious Bloody Mary recipe using tequila instead of vodka and call it a “Bloody Maria.” We substitute tequila a lot for vodka in the Southwest. The “Bloody Maria” ingredients (absent the liquor) are a perfect marinade for curing our shrimp. Although tomato based ingredients can be high in carbs, much of our marinade is discarded so it remains a low-carb alternative and a great appetizer for summer or anytime. You must try this one – you will be astounded by the taste.
One final caveat to our shrimp ceviche appetizer is we make it using pre-cooked shrimp. Technically, it is not ceviche. We just prefer the safety of using cooked seafood and we find that the flavor that hits our palate is virtually the same. If you prefer you can use raw shrimp, although we would likely increase the citrus element to the recipe and allow it to marinate for an additional hour. Try it with pre-cooked shrimp . . . you will love it!
We serve our Bloody Maria Shrimp Ceviche in a cocktail glass cup. You could also use the recipe as a taco filling. Just make sure to use our low-carb tacos. The recipe can also be a main course when served over cauliflower rice. If you serve the dish in this manner we suggest using the marinade as a sauce for the rice.
Shrimp Ceviche Preparation Tips
No stove, no heat, no mess. Just a gallon-size zip-lock plastic bag and time to marinate in the fridge. This recipe could not be easier or mistake proof. There are a lot of ingredients and some cutting board activity, but what you are left with is a delicious low-carb appetizer with taste. It is perfect as an appetizer or main course.
You will also be amazed that you can actually taste each ingredient. No substitutions please – it is perfect the way it is shown. The only change we might recommend would be to increase the level of heat. We usually like a lot of heat in the Southwest and if you are looking for more “pop” add more Cholula, add some cayenne pepper, or a little Sriracha. We purposefully kept the recipe on the mild side.
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“Bloody Maria” Shrimp Ceviche – Made with Cooked Shrimp
Finally, if you are looking for a delicious appetizer (small plate) or even a new main dish seafood delight, our “Bloody Mary Shrimp Ceviche” is the perfect choice. We welcome your comments and urge you to scroll the web-site often. We have much more to come!
“Bloody Maria” Shrimp Ceviche
Bloody Maria Mix
- 8 ounces V-8 cocktail juice
- 1 ounce Lemon juice (fresh squeezed)
- 1 ounce Lime juice (fresh squeezed)
- 1 teaspoon Worchestershire
- 1 teaspoon Horseradish
- 1 teaspoon Dijon mustard
- 2 teaspoons Cholula sauce
- ½ teaspoon Celery seed
- ¼ teaspoon Sea salt
- ½ teaspoon Pepper
- ½ teaspoon Dill pickle brine
- ½ teaspoon Smoked paprika
- 1 pound Shrimp (16-20 count) (cooked)
- 1 ½ teaspoons Celery seed
- 2 ounce Lime juice (fresh squeezed)
- 2 tablespoons Cilantro (chopped)
- 2 tablespoons Red onion (diced)
- 1 Avocado (diced)
- ¼ teaspoon Sea salt
- ¼ teaspoon Pepper
- Cholula sauce (to taste)
Bloody Maria Mix
- Place all mix ingredients in a blender or shaker and pulse or shake for a few seconds to combine.
- Remove the tails from the cooked shrimp and cube. (Leave a couple shrimp whole)
- In a large zip lock bag, combine the shrimp with the Bloody Maria mix, 1 teaspoon of celery seed, and half of the lime juice. Refrigerate for 3 hours.
- Drain the shrimp and transfer to a medium bowl. Add the cilantro, red onion, half the cubed avocado, the remaining 1/2 teaspoon of celery seed, and 1 ounce of lime juice. You can also add a few dashes of hot sauce and the salt and pepper. Gently combine.
- Serve as an appetizer with the remaining cubed avovcado and two large whole shrimp on top.
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